This Butternut Squash and Chickpea Curry is a hearty recipe, packed full of flavour. It is simple and easy to make, under £1 per portion and can be made in under 30 minutes. Plus it is the perfect recipe for planning ahead or meal prepping as it can be frozen and used later on.
Recipe Difficulty – Easy!
Why this recipe works
This is the perfect recipe for the Autumn/Winter, especially as the temperature drops, when you feel like something warming and filling.
I was inspired to make this recipe as my Sweet Potato and Chickpea Curry recipe was so popular, however I wanted to make this recipe using seasonal vegetables. Butternut Squash is currently in season and adds the perfect amount of creaminess and sweetness to the curry. Plus it has a secret ingredient in it, which is really going to take this curry to the next level!
- Butternut Squash – A great use of seasonal veg and adds the perfect amount of creaminess and sweetness to this squash curry recipe. If you have any spare try making my Butternut Squash Tagine.
- Onion – I’ve used a white onion in this recipe which is preferable, but you could also use a red onion.
- Spinach – this is an optional extra if you wanted to add some greenery to the butternut squash and chickpea curry. However, kale would work nicely too.
- Coconut Yoghurt – I’ve used coconut yoghurt as I am dairy free. Where as if you aren’t vegan or dairy free you could use standard greek yoghurt.
- Chickpeas – a great source of protein and adds some texture to this vegan curry.
- Mild Curry Powder – this powder is a great ‘cheat’ that adds all the flavours you require for the perfect curry. It keeps the costs down and preventing the need to buy lots of individual spices.
- Paprika – this adds more flavour and gives the chickpea curry a subtle smokey flavour and definitely takes it to the next level.
- Canned Tomatoes – these add the perfect amount of liquid and acidity to the recipe.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Harissa Paste – this is my secret hero ingredient for this curry. Harissa paste is a North-African chilli paste which adds the perfect equilibrium of heat and flavour without it being too over powering. This will definitely become a store cupboard favourite once you try it!
See recipe card for full information on ingredients and quantities.
- Chickpeas – this recipe would work well with any other white bean such as cannellini beans or butter beans.
- Spices – if you would prefer to use individual spices rather than mild curry powder, check out the spice mix I create for my 15 Minute Chickpea Stew recipe.
- Butternut Squash – you could also substitute the cubed butternut squash for cubed sweet potato if preferred. I made a delicious Peanut & Sweet Potato Stew to try.
- Coconut Yoghurt – I have used coconut yoghurt as I am dairy free and enjoy the added coconut flavour it adds. However, you could also use standard greek yoghurt in it’s place if desired.
- Spicy – If you wanted to up the heat in this recipe you could either add a further teaspoon of harissa paste or add in some cayenne pepper or chilli flakes.
- Deluxe – By adding some freshly squeezed lime juice at the end and topping it with a handful of chopped coriander you would undoubtedly take this recipe to the next level.
- Kid friendly – If your child is sensitive to spice, you can reduce the amount of harissa paste or up the amount of yoghurt used because this would bring the spice flavours down slightly.
Step 1: Firstly, peel the butternut squash and cut it into cubes.
Step 2: Drizzle with olive oil and roast on a baking tray for 30 minutes at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F.
Step 3: Meanwhile, finely dice the onion and garlic .
Step 4: Heat a pan/pot with oil adding in the onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.
Step 5: Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (Hint: use the can from the tomatoes to measure the water, this collects all the residual tomato juice left in the can) as well as harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.
Step 6: After 7 minutes add the butternut squash and stir through the optional spinach if using.
This vegan curry recipe is a great one for batch cooking at the start of the week. Leftovers can be stored in the fridge in an air tight container for up to 3 days. This butternut squash and chickpea recipe can also be frozen, allow the curry to cool before freezing in a sealed container.
Harissa is a hot chilli paste that originated in Tunisia, North Africa.
No, I try to make all my curries mild so every can enjoy. By all means use hotter curry powder or add more harissa paste if you like it spicy.
Sure, all natural unsweetened yoghurt should work fine.
Absolutely, allow the curry to cool before freezing in a sealed container.
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Butternut Squash and Chickpea Curry
- Chopping Board
- Baking tray – approx 20x20cm (if not using air fryer)
- Air fryer (optional)
- large non stick frying pan
- Wooden spoon
- 1 butternut squash small
- 1 onion
- 3 cloves garlic
- 1 tablespoon mild curry powder
- 1 teaspoon paprika
- 1 can chickpeas
- 1 can chopped tomatoes
- 1 teaspoon harissa paste
- 3 tablespoon coconut yoghurt
- 1 handful spinach optional
- 1 tbsp olive oil
- pinch salt and pepper
- Firstly, peel the butternut squash and cut it into cubes
- Drizzle with olive oil and roast in a baking tray for 30 mins at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F
- Meanwhile, finely dice the onion and garlic
- Heat a pan/pot with oil adding in the onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes
- Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (hint: use the can from the tomatoes to measure the water) as well as the harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes
- After 7 minutes add the roasted butternut squash and stir through the optional spinach if using
Please note that Nutrition information is a rough estimate